So is it just me? Or does everyone have roasted chicken on their minds? At the very least, I know my friend Erin, over at Pleasantries and Pit Bulls, has it on her mind too - as evidenced by the delicious looking roasted chicken she posted about last Friday. I cooked up this chicken on Oscar Sunday - and planned to post about it last week, but since we all know about my blogging fail (oops ... again), here it is now!
Roasting a chicken may sound difficult, but I promise that it is actually incredibly easy, and even a little fun, to cook. All you need to make it are the following items:
1 Stick of Butter
Rosemary (Not Pictured)
First, take out your chicken, remove the giblets inside of it, and wash the entire thing thoroughly. It's best to do this with an empty kitchen sink. Then pat it dry and set it in your roasting pan. Then, drizzle olive oil over the bird. Next, slice 1 lemon into 4 quarters, squeeze the juice over your chicken, and then place 1 piece of lemon in each corner of your roasting pan.
Next, slice the ends off of your other 2 lemons, and then cut them in half. Place these lemons into your chicken.
Then, take your stick of butter (I never said this recipe was healthy), and slice it into approx. 8 pieces and place those pieces on your chicken - on the breast, tucked into wings, one in the cavity, etc. Then, using your salt, pepper, and rosemary (not pictured above), sprinkle each over the chicken.
Next, using your baker's twine, tie the ends of the chicken legs together to make sure the lemons don't go anywhere during cooking.
Finally, place your bird into the oven at 375 degrees, for approximately 20 minutes per pound, plus an additional 20 minutes.
While it's cooking, baste it with the cooking liquid once every half hour to make sure that the bird stays moist. When you're oven beeps, voila! You have a beautiful roasted chicken!
Slice and serve for a beautiful Sunday dinner that is sure to impress! Have a wonderful Tuesday evening and get ready for tomorrow's Pinterest Challenge!!!